2023-06-17 08:00:02
Health risks, good gestures and public places to do it: France 3 Paris Ile-de-France puts the barbecue on the grill.
A successful barbecue is above all a barbecue that is done according to the rules of the art. However, around the famous machine, whether coal, gas or electric, the question often comes up: is it carcinogenic?
“If we respect the right gestures, we avoid carcinogens. Like alcohol, it must be consumed in moderation, and then there is no health problem”explains Dr. Gérald Kierzek, emergency doctor and consultant for Télématin, who recommends a maximum of two barbecues per week.
In detail, the doctor recommends “two things to prevent toxic compounds from depositing on food: avoid cooking at very high temperatures and avoid direct contact with flames”. Thus, it is necessary to place its cooking grid at least 10 cm from the embers to prevent the temperature from exceeding 220 degrees.
Another good practice, avoid rekindling the fire with firelighters (even vegetable ones) and add alcohol to the embers. Because the flames will burn food, which is carcinogenic, and allow toxic compounds to spread.
Classic of the barbecue: the fire which is not controlled and the food which remains outside for too long, in the sun. Hygiene rules must be strictly observed: washing hands before handling raw food, different plates for raw and cooked food, or overcooking meat.
“White and red meats must be thoroughly cooked through, this helps destroy bacteria. The grills must also be cleaned regularly”explains Dr. Gérald Kierzek.
You also have to be very careful regarding domestic accidents: “It’s good to take an apron, you have to be careful to dress in clothes that are more cotton and not synthetic because it’s very flammable. And if the device is electric, obviously it shouldn’t be next to the water, the swimming pool”he continues.
It often seems natural: what might be better than a good marinated skewer? But for Guillaume Fourcade, Grill Master of the Weber brand, it’s “add fuel to the fire” : “Often, we put spices, lemon and marinate the day before. Then we put the meat on the grill and the oil on the fire. The flames that lick the food, it’s really not good.” The chef thus recommends dry marinades: “salt, sugar, spices and we come to rub the food”.
According to him, another tip is to choose a barbecue that has a lid. “We have a homogeneous heat, we deprive the barbecue of oxygen so we limit the flames and the fact of having a lid, we have 20% more humidity”says Guillaume Fourcade.
Barbecue aficionados will no doubt have the endless debate regarding the difference between direct and indirect cooking. The first, where the food is above the flames, is more like cooking in a pan, while the second (which requires a lid), is closer to the oven. But in any case: do not pierce the merguez sausages. The fat must not run on the embers so as not to create flames.
Chef Fourcade’s recipe: a whole salmon fillet, lightly seasoned with a small drizzle of olive oil, salt and pepper. Then, garnish it with citrus zest and then fresh herbs (coriander, parsley, dill). “You have the impression of having a lawn on the fish. You have to cook the whole fillet, but you absolutely have to use indirect cooking”explains Guillaume Fourcade.
No barbecue at home? Some areas have them available. In Paris, some parks in the 18th arrondissement will install electric barbecues. These are the parks of Chapelle Charbon, Mail Belliard, Square Léon, Square Jane Viale and Square Carpeaux, specifies Le Figaro.
In the Val-de-Marne, the lilac park in Vitry, which covers a hundred hectares, has a “barbecue area” with free access.
In the Val d’Oise, Cergy-Pontoise leisure island allows you to bring your barbecue back on condition that it is charcoal and on foot.
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